{"product_id":"faella-spaghetti-alla-chitarra-500g","title":"Faella - Spaghetti alla Chitarra (500g)","description":"\u003cp\u003eThe chitarra - \"guitar\" in Italian - is a wooden frame strung with metal wires, used traditionally in Abruzzo to cut fresh pasta dough into square-section strands. The result is unlike standard spaghetti: square in cross-section rather than round, creating four distinct edges instead of one curved surface. That might sound like a minor detail, but it changes how sauce behaves on the pasta entirely.\u003c\/p\u003e\u003cp\u003eFour edges grip differently. The angles catch and hold chunky, coarsely textured sauces in a way a round strand simply can't manage - the sauce adheres to the corners, tucks into the grooves, and stays put rather than running to the bottom of the bowl.\u003c\/p\u003e\u003cp\u003eFaella has been making pasta in Gragnano since 1870, when Gaetano Faella founded his mill in a town producing dried pasta for centuries. The conditions are genuinely unusual: winds descending from the Lattari Mountains toward the Bay of Naples create a natural humidity and airflow almost purpose-built for pasta drying. These aren't just favourable conditions - they're the reason Gragnano became a pasta-producing town in the first place, and why the EU granted it IGP protected status in 2012.\u003c\/p\u003e\u003cp\u003eFaella was one of just ten original producers to carry the IGP stamp - requiring pasta to be made within the town using local Lattari spring water, bronze extrusion dies, and low-temperature air drying for a minimum number of hours. Faella has operated this way for well over a century; the IGP requirements were essentially a formal recognition of what they were already doing.\u003c\/p\u003e\u003cp\u003eThe Spaghetti alla Chitarra is pressed through custom bronze dies that replicate the square cross-section of the hand-cut original. The rough, matte surface left by the bronze creates the texture that holds sauce - a signature you can see and feel compared to the glassy finish of Teflon-extruded pasta. Air-dried for a minimum of 40 hours, it holds its bite in a way that industrially-dried pasta simply doesn't.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cacio e pepe, carbonara, lamb ragu, amatriciana, guanciale-based sauces.\u003c\/p\u003e","brand":"Faella","offers":[{"title":"Default Title","offer_id":43353284575366,"sku":"FAELLA-CHITARRA","price":23.9,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0585\/2977\/5750\/files\/25.png?v=1772949089","url":"https:\/\/littlelane.co\/products\/faella-spaghetti-alla-chitarra-500g","provider":"littlelane","version":"1.0","type":"link"}